This stir-fry takes six minutes, from pan to plate. Its super quick, easy, fresh and flavourful. The amount of sauces and spices is flexible, and can be adjusted according to taste. SIX-MINUTE STIR-FRY
INGREDIENTS:
4-5 nests medium egg noodles
2 peppers (red/green/yellow), cut into strips.
A handful snow peas
A handful sugarsnap peas
A handful of cooked frozen king prawns
Flaked almonds
Sweet chilli sauce
Peri peri sauce
Chinese 5 spice and Thai 7 spice to taste
A handful of chopped coriander
METHOD
- Heat a dash of olive oil in a pan until very hot. Tip in the sliced peppers, both types of peas, and prawns. Let cook for two minutes.
- Meanwhile, bring a pot of salted water to boil and cook the noodles as per package instructions for stir-fry (usually 3-4 minutes).
- Into the vegetables, add in a dash of both sauces, then season with the Chinese 5 spice and Thai 7 spice according to your tastes. Leave to do for a further two minutes.
- Stir in the flaked almonds, then drain the noodles and add to the vegetables, tossing to make sure all the noodles are coated. Add in the chopped coriander, stir through, and serve.
